Dark Chocolate Lace Cookies

December 21, 2014

Have you seen The Delightful Miss Joyce's Belgian Chocolate Lace Cookies? They look sooooo dang good that we've ordered some for our wedding! Her cakes and cakelets also look scrumptious and decadent that every time I see her add a new photo on Instagram, I regret that I'm not in the Philippines because I can't order any of her goodies. The Belgian Chocolate Lace Cookies had me tossing and turning at night because I thought that maybe I could make my own here.

I found a recipe online and it seemed easy enough. The first batch got burnt, thanks to our wonky oven but with a few tweaks, I was finally able to make a "presentable" batch. You have no idea how excited I was when I finally got a good batch - probably not the same as Miss Joyce's cookies, but good enough to tide me over until I go home to the Philippines.

If you're planning to try this recipe, you will have to test out one batch in your oven first to get a feel for your oven's temperature (especially if you don't have an oven thermometer). I had to lower down the temperature to 325F and reduce the baking time to 8 minutes in mine to get good results. I also added more butter so that the lace cookies spread more. Like most cookies, once you smell that wonderful "cookie smell" from your oven, they're most probably done so you have to check on them asap.

The recipe below already reflects the changes I made to the original recipe but the original recipe is also linked for reference.

Dark Chocolate Lace Cookies Print Recipe
Recipe adapted from Fine Cooking, makes approximately 18 cookie sandwiches
  • 1/2 cup almond flour
  • 6 tablespoons unsalted butter
  • 1/3 cup granulated sugar
  • 2 tablespoons light corn syrup
  • 1/3 cup all-purpose flour
  • 1 teaspoon pure vanilla extract
  • a pinch of salt
  • 4 oz good quality dark chocolate (for the filling)
  1. Position two racks in the middle and upper third of the oven. Preeat the oven to 350°F. Line two baking sheets with nonstick liners, like Silpat brand, or with parchment.
  2. Heat the butter, sugar, and corn syrup in a medium saucepan over low heat, stirring often, until the butter melts and the sugar dissolves. Increase the heat to medium high and, stirring constantly, bring the mixture just to a boil. Remove the pot from the heat and stir in the flour and salt until incorporated. Stir in the remaining almond flour and the vanilla.
  3. Drop the batter by the teaspoon 3 inches apart on the baking sheets, about six cookies per baking sheet. Bake the cookies until evenly light brown, about 8 minutes total. About 4 minutes into baking, switch the sheets from top to bottom and back to front to promote even baking. The cookies will begin to spread a lot about 5 minutes into baking.
  4. Line a wire rack with paper towels. Remove the cookies from the oven and, as soon as they’re firm (which will take just a few minutes), use a wide spatula to transfer them to the rack to cool completely. Bake off the remaining cookies; the batter will have firmed up a bit, but that’s fine.
  5. While the cookies cool down, break up the dark chocolate into smaller pieces and melt using the double boiler method or using the microwave. When the cookies have cooled down, spoon some melted chocolate onto one side of a cookie and sandwich with another cookie. Repeat with the remaining cookies. The chocolate will set and by then, you can enjoy your dark chocolate lace cookies.

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